Vege frit­tata a healthy meal

South Waikato News - - Community Cookbook - To Serve

A healthy, fill­ing dish, with but­tery pota­toes, sweet onions and creamy feta.

Each week Na­dia gives you an­other easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­

❚2 ta­ble­spoons of your favourite chut­ney or rel­ish Pre­heat oven grill to high and po­si­tion rack in mid­dle of oven.

Heat a driz­zle of oil in a medium, oven-proof fry-pan on medium-high heat. Cook onion for 4–5 min­utes, un­til caramelised. Re­move from pan and set aside.

Us­ing the same pan, add pota­toes, stock, but­ter and

❚Juice of 1 lemon rose­mary. Bring to the boil and sim­mer for 12–15 min­utes, un­til ten­der and all liq­uid has evap­o­rated. Re­move from heat, sea­son with salt and pep­per and re­turn cooked onions to pan.

While pota­toes are cook­ing, whisk eggs, milk, pars­ley, salt and pep­per to­gether in a medium bowl. Pour egg mix­ture over potato and onion, shak­ing pan gen­tly to dis­trib­ute evenly. Sprin­kle over feta.

Place pan on low heat and cook for 4–5 min­utes, un­til eggs are start­ing to set. Place un­der grill for 4–5 min­utes, un­til lightly browned and egg is set.

While frit­tata is cook­ing, pre­pare salad. Use a veg­etable peeler to thinly peel cour­gette into rib­bons; add to a medium bowl with all re­main­ing cour­gette salad in­gre­di­ents. Add a driz­zle of olive oil, sea­son to taste with salt and pep­per and toss lightly.

To serve,cut frit­tata and di­vide be­tween plates with a dol­lop of chut­ney or rel­ish. Serve cour­gette salad on the side.


Caramelised Onion and Potato Frit­tata with Cour­gette Salad

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